“For there is always light. If only we’re brave enough to see it. If only we’re brave enough to be it.” – Amanda Gorman
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Today was inauguration day 2021, and we watched from our desks as Joe Biden and Kamala Harris were sworn in. But perhaps the highlight was listening to Amanda Gorman, 22-year-old Youth Poet Laureate, read her inaugural poem, “The Hill We Climb”. It was also a memorable day because this was the morning Nissa met with her new Dr for planning treatment for her new diagnosis of Polycythemia Vera, a rare chronic blood disorder that creates too many red blood cells. It is not curable, but we are hopeful that treatment will be the light that will help address many of the symptoms she has been living with for a long time.
RECIPE OF THE WEEK
This is such a simple recipe I have never thought about sharing it before. But since it is perhaps the side dish most requested by my family I thought it was worth a post.
TENDER BAKED CARROTS
- 2-3 bunches of young green top carrots
- 1/4 – 1/2 cup butter
- freshly ground salt and pepper
Remove green tops, gently peel carrots and cut into match stick size. Butter or spray baking dish and add cut carrots bunch-by-bunch, dotting with butter and freshly grated salt and pepper in layers, ending with layer of butter, salt and pepper. Cover dish with glass/ceramic cover or aluminum foil and bake for about 1 1/2 – 2 hours (or even more) in medium to slow oven. (325-350 degrees) Long, slow cooking is the key to tenderizing and almost caramelizing the carrots. Serve and watch them disappear.
